High Protein Chicken Gyros w Garlic Flatbread

Serves 1
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Directions

  1. 1Marinate the chicken breast with non-fat Greek yogurt, lemon juice and zest, minced garlic, salt, pepper, cumin, smoked paprika, and onion powder.
  2. 2Marinate the chicken breast with non-fat Greek yogurt, lemon juice and zest, minced garlic, salt, pepper, cumin, smoked paprika, and onion powder.
  3. 3Marinate the chicken breast with non-fat Greek yogurt, lemon juice and zest, minced garlic, salt, pepper, cumin, smoked paprika, and onion powder.
  4. 4Skewer the chicken on an onion with two skewers, alternating the chicken.
  5. 5Skewer the chicken on an onion with two skewers, alternating the chicken.
  6. 6Skewer the chicken on an onion with two skewers, alternating the chicken.
  7. 7Bake the chicken at 425°F for 25-30 minutes, or air fry at 400°F for 13-15 minutes.
  8. 8Bake the chicken at 425°F for 25-30 minutes, or air fry at 400°F for 13-15 minutes.
  9. 9Bake the chicken at 425°F for 25-30 minutes, or air fry at 400°F for 13-15 minutes.
  10. 10Let the chicken rest for at least 10 minutes before slicing.
  11. 11Let the chicken rest for at least 10 minutes before slicing.
  12. 12Let the chicken rest for at least 10 minutes before slicing.
  13. 13Prepare the tzatziki sauce by combining non-fat Greek yogurt, minced garlic, chopped dill, freshly grated cucumber, a squeeze of lemon juice, and salt. Taste and adjust.
  14. 14Prepare the tzatziki sauce by combining non-fat Greek yogurt, minced garlic, chopped dill, freshly grated cucumber, a squeeze of lemon juice, and salt. Taste and adjust.
  15. 15Prepare the tzatziki sauce by combining non-fat Greek yogurt, minced garlic, chopped dill, freshly grated cucumber, a squeeze of lemon juice, and salt. Taste and adjust.
  16. 16Prepare the flatbread dough by mixing self-raising flour (or plain flour with 1 tsp baking powder & salt) with non-fat Greek yogurt, garlic powder, and salt.
  17. 17Prepare the flatbread dough by mixing self-raising flour (or plain flour with 1 tsp baking powder & salt) with non-fat Greek yogurt, garlic powder, and salt.
  18. 18Prepare the flatbread dough by mixing self-raising flour (or plain flour with 1 tsp baking powder & salt) with non-fat Greek yogurt, garlic powder, and salt.
  19. 19Mix until it forms into a dough.
  20. 20Mix until it forms into a dough.
  21. 21Mix until it forms into a dough.
  22. 22Roll out the dough.
  23. 23Roll out the dough.
  24. 24Roll out the dough.
  25. 25Cook the flatbread in a pan on medium-high heat for about 2 minutes per side or until brown.
  26. 26Cook the flatbread in a pan on medium-high heat for about 2 minutes per side or until brown.
  27. 27Cook the flatbread in a pan on medium-high heat for about 2 minutes per side or until brown.
  28. 28Optionally brush the cooked flatbread with melted butter and some mixed garlic.
  29. 29Optionally brush the cooked flatbread with melted butter and some mixed garlic.
  30. 30Optionally brush the cooked flatbread with melted butter and some mixed garlic.
  31. 31Assemble the gyro by spreading the yogurt sauce on the flatbread.
  32. 32Assemble the gyro by spreading the yogurt sauce on the flatbread.
  33. 33Assemble the gyro by spreading the yogurt sauce on the flatbread.
  34. 34Add the sliced chicken, red onions, and tomatoes.
  35. 35Add the sliced chicken, red onions, and tomatoes.
  36. 36Add the sliced chicken, red onions, and tomatoes.
  37. 37Drizzle with more yogurt sauce.
  38. 38Drizzle with more yogurt sauce.
  39. 39Drizzle with more yogurt sauce.
  40. 40Optionally add some parsley.
  41. 41Optionally add some parsley.
  42. 42Optionally add some parsley.

Ingredients

  • 1 lb chicken breast
  • 1 lb chicken breast
  • 1 lb chicken breast
  • 0.5 cup non-fat Greek yogurt
  • 0.5 cup non-fat Greek yogurt
  • 0.5 cup non-fat Greek yogurt
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 3 cloves minced garlic
  • 3 cloves minced garlic
  • 3 cloves minced garlic
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste pepper
  • to taste pepper
  • to taste pepper
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 cup non-fat Greek yogurt
  • 1 cup non-fat Greek yogurt
  • 1 cup non-fat Greek yogurt
  • 2 cloves minced garlic
  • 2 cloves minced garlic
  • 2 cloves minced garlic
  • 2 tbsp chopped dill
  • 2 tbsp chopped dill
  • 2 tbsp chopped dill
  • 0.5 cup freshly grated cucumber
  • 0.5 cup freshly grated cucumber
  • 0.5 cup freshly grated cucumber
  • 1 squeeze lemon juice
  • 1 squeeze lemon juice
  • 1 squeeze lemon juice
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 60 g self-raising flour
  • 60 g self-raising flour
  • 60 g self-raising flour
  • 75 g non-fat Greek yogurt
  • 75 g non-fat Greek yogurt
  • 75 g non-fat Greek yogurt
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • melted butter
  • melted butter
  • melted butter
  • garlic
  • garlic
  • garlic
  • red onions
  • red onions
  • red onions
  • tomatoes
  • tomatoes
  • tomatoes
  • parsley
  • parsley
  • parsley

Equipment

skewerovenair fryerknifewhiskbowlpantongsbasting brush

Tips

  • For more flavor, skewer the chicken on an onion.
  • Let the chicken rest for at least 10 minutes after cooking before slicing.